Оne-Pot Сorn & Pоtаto Chowder is supposed to be easy-peasy comfort food , but i think it is more like magic in a pot . It mixes sweet cоrn with potatoes that soak up all the good stuff and make your belly happy . You just drop everything in one pot and let it cook , then boom , you got a yummy mеal without tons of dishes . In a hurry ? This chowder got your back .
Everything you put in this chowder dont just make it taste good , it also do good for your body . Corn got fiber and vitamins and other stuff that helps keep you healthy , and potatoes give you potassium and vitamin c . Together they make a bowl that fills you up and keeps you feeling good . Serve it on a cold night or at a small get-together , and watch everybody go back for seconds .
Benefits of One-Pot Cooking
Cooking in one pot is like winning a cooking hack , it save you time and your sink stays clean . You dont need to wash a billion pans after dinner , plus it let all the flavors mix together as you cook , which makes stuff taste better .
- Time-Saving: You dont gotta deal with a ton of pots and pans , just one pot does it all . That cut down your cooking time a lot , so you can get back to whatever you were doing .
- Easy Cleanup: When its all in one pot , you only got one thing to scrub . No pile of dishes in the sink waiting to ruin your night .
- Flavor Development: As the corn and potatoes cook together they soak up each others taste , making the chowder extra yummy .
Ingredients for One-Pot Corn & Potato Chowder
You only need a handful of stuff to make this chowder , and each thing adds flavor and good stuff for your body . Here’s what to grab :
- Fresh Corn: Cut off the kernels for best taste , or use frozen ones if you dont have fresh .
- Potatoes: Russet or Yukon Gold work great . Russets turn creamy and Yukon Golds taste buttery .
- Onion: Dice it small so it melt into the soup .
- Celery: Chop some celery for a little crunch and fresh taste .
- Garlic: A few cloves , minced , will give it a punchy flavor .
- Vegetable Broth: Use veggie or chicken broth so the chowder not bland .
- Dairy: Milk , cream , or non-dairy milk makes it all silky .
- Seasonings: Salt , pepper , thyme and a bay leaf are the basics , but you can add more if you like .
You can also stir in :
- Cooked bacon or sausage for meat lovers .
- Fresh herbs like chives or parsley for color and taste .
- Cheese for extra creamy richness .
Directions for Making One-Pot Corn & Potato Chowder
Follow these steps to make the chowder :
- Prep: Shuck the corn and slice off the kernels . Chop potatoes into small cubes , dice the onion and celery , and mince the garlic .
- Sauté: Warm oil in a big pot over medium heat . Add onion , garlic and celery , cook until they get soft and smell nice , about 5 mins .
- Add Main Stuff: Toss in potatoes and corn , stir a bit then pour in your broth so everything is just covered . Bring it up to a gentle boil .
- Simmer: Turn heat down and let it bubble softly for 20-25 mins or until potatoes are tender . Stir now and then so it dont stick .
- Finish: Lower the heat , stir in your milk or cream . Taste and add more salt or pepper if needed . You can also stir in cheese or herbs now .
- Serve: Dish it up in bowls , top with chives , parsley or croutons , and grab some crusty bread .
Variations on One-Pot Corn & Potato Chowder
You can switch things up a bit :
- Vegetarian/Vegan: Use coconut milk or almond milk and veggie broth to keep it plant-based .
- Spicy: Throw in jalapeños or a pinch of cayenne while you sauté the veggies .
- Extra Sweet: Use sweet corn and add a dash of nutmeg or cinnamon for a fun twist .
Storing and Reheating Tips
- Store: Let the chowder cool then keep in a sealed container . It stays good in the fridge for 3-5 days or freeze for up to 3 months .
- Reheat: Warm gently on the stove or microwave in short bursts . Stir every so often and add a splash of broth or milk if its too thick .
Nutritional Information
- Calories: About 250-350 per bowl , depends on what you put in .
- Health Benefits: Corn gives you fiber and vitamins , and potatoes bring potassium and vitamin c . It’s a solid meal that fills you up with good stuff .
Pairing Suggestions
- Breads and Crackers: Serve with crusty bread , garlic bread or crackers so you get a nice crunch with each spoonful .
- Salads and Sides: A green salad with simple dressing or coleslaw can cut through the creaminess and keep things fresh .
FAQs
- Best potato? Russet or Yukon Gold – they both hold up and taste great .
- Slow cooker? Yeah , sauté veggies first then dump everything in and cook on low for 6-8 hrs .
- Thicken it? Blend part of the soup or stir in a cornstarch slurry .
- Freeze? Totally – let it cool before freezing in smaller containers .
- Fresh vs canned corn? Canned works in a pinch , but fresh tastes best .
Conclusion
One-Pot Corn & Potato Chowder is comfy food made easy . Mess is down , flavor is up , and you can tweak it any way you like . Try it out and make it yours !
One-Pot Corn & Potato Chowder
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 cutting board
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 2 cups fresh or frozen corn
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped For garnish.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced potatoes, broth, corn, thyme, salt, and pepper to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or fork to mash a portion of the chowder to achieve a creamy consistency, leaving some chunks for texture.
- Stir in the heavy cream and heat through for another 2-3 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
